Feeding the Active Writer: Low Carb Hamburger Gravy

I saw a recipe online for hamburger gravy and it brought back memories of childhood and home cooked meals.  The problem is the recipe called for flour and milk.  Now, the amount of flour used in gravy, when divided into a “serving” isn’t really all that much but when you’re counting carbs, every bit helps.  The milk, however, is a different story.  1 cup of milk (whole, low fat, skim–doesn’t really matter) has between 11 and 13 grams of sugar.  That’s a lot for anyone on a low-carb diet.

So, I came up with this recipe which is tasty and low carb.  As always, this makes a lot.  For me it’s a week’s worth of meals.  Or you can use it when entertaining if your entertainment runs along the line of down-home country cooking.


  • 3 lb ground beef (they come in rolls of that size at my local supermarket)
  • 1/2 cup chopped onion
  • 2 tbsp bouillon crystals
  • 1/4 cup Worcestershire Sauce
  • 1 quart unsweetened “Coconut Milk beverage” (that’s what it said on the package)
  • 1 tbsp xantham gum.
  • Salt to taste.

In a large pan crumble and cook the ground beef until it is no longer pink.  Stir in the onion and cook, stirring frequently, until the onion is tender.

Add the bouillon crystals, Worcestershire Sauce and coconut milk.  Bring to a simmer.

Stir in the xantham gum.

Simmer for about 5 minutes to let it thicken.  Add salt if needed. (Be careful.  It’s easy to add more.  It’s kind of hard to take it out.)

Serve over mashed cauliflower, mashed turnips, or the vegetable of your choice (mashed or not).

2 thoughts on “Feeding the Active Writer: Low Carb Hamburger Gravy”

  1. I do low carb also, have you tried Cream Cheese for making gravy? It sets up when it cools too much, but it is lower carb (as most cheeses are) and definitely does the creamy part well. I am tempted to try this and use half Cream Cheese, half the coconut milk. I don’t really use the gum, not when I use cc.


    1. Not something I’ve tried for this purpose, no. I do, however, have a dish of cream cheese fudge in the refrigerator (a little too mushy–I’ll probably add some coconut to the next batch to help stiffen it).


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